Shakshuka: Place a pan on a medium-high heat, add a knob of butter and cook the leeks with a little salt for 5 minutes. Add the baby spinach and cook until wilted -about a minute.

Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach and swiss chard mixture. Crack an egg into each well and season with salt and pepper to taste. Cover the pan with a lid or tin foil and cook for 2-3 minutes. The whites should be cooked and the yolks (yellow) should be runny.

Pitas: Warm the pitas up in the oven for about 5 minutes (or pop them in the toaster).

Serve topped with the crumbled feta, spring onions and trout. Sprinkle over the sumac. Add a dollop of gremolata on top and serve the pitas on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.